JPH02227019A - Foamable composition of fats and oils for liquid cake - Google Patents
Foamable composition of fats and oils for liquid cakeInfo
- Publication number
- JPH02227019A JPH02227019A JP1046487A JP4648789A JPH02227019A JP H02227019 A JPH02227019 A JP H02227019A JP 1046487 A JP1046487 A JP 1046487A JP 4648789 A JP4648789 A JP 4648789A JP H02227019 A JPH02227019 A JP H02227019A
- Authority
- JP
- Japan
- Prior art keywords
- fatty acid
- acid ester
- fats
- oils
- parts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000007788 liquid Substances 0.000 title claims abstract description 16
- 239000000203 mixture Substances 0.000 title claims abstract description 16
- 239000003925 fat Substances 0.000 title abstract description 14
- 239000003921 oil Substances 0.000 title abstract description 14
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 25
- 229930195729 fatty acid Natural products 0.000 claims abstract description 25
- 239000000194 fatty acid Substances 0.000 claims abstract description 25
- -1 glycerol fatty acid ester Chemical class 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims abstract description 15
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000004094 surface-active agent Substances 0.000 claims abstract description 12
- 150000004671 saturated fatty acids Chemical class 0.000 claims abstract description 5
- 229930006000 Sucrose Natural products 0.000 claims abstract description 3
- 229920000223 polyglycerol Polymers 0.000 claims abstract description 3
- 239000005720 sucrose Substances 0.000 claims abstract description 3
- 238000005187 foaming Methods 0.000 claims description 23
- 235000011187 glycerol Nutrition 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 4
- ASWBNKHCZGQVJV-UHFFFAOYSA-N (3-hexadecanoyloxy-2-hydroxypropyl) 2-(trimethylazaniumyl)ethyl phosphate Chemical compound CCCCCCCCCCCCCCCC(=O)OCC(O)COP([O-])(=O)OCC[N+](C)(C)C ASWBNKHCZGQVJV-UHFFFAOYSA-N 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims description 2
- 239000001397 quillaja saponaria molina bark Substances 0.000 claims description 2
- 229930182490 saponin Natural products 0.000 claims description 2
- 150000007949 saponins Chemical class 0.000 claims description 2
- 238000013329 compounding Methods 0.000 abstract 1
- 239000006260 foam Substances 0.000 abstract 1
- 239000004088 foaming agent Substances 0.000 description 16
- 239000013078 crystal Substances 0.000 description 14
- 235000019198 oils Nutrition 0.000 description 9
- 239000000047 product Substances 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 5
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 3
- 239000006185 dispersion Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000000600 sorbitol Substances 0.000 description 2
- 240000002791 Brassica napus Species 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- 102000011632 Caseins Human genes 0.000 description 1
- 108010076119 Caseins Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000021355 Stearic acid Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000012263 liquid product Substances 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 238000010587 phase diagram Methods 0.000 description 1
- 235000003441 saturated fatty acids Nutrition 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 229940080237 sodium caseinate Drugs 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
Landscapes
- Edible Oils And Fats (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
【発明の詳細な説明】
［産業上の利用分野］
本発明は、スポンジケーキ、パウンドケーキ等各稚ケー
キの製造に使用してケーキ生地の起泡性、生地安定性を
高める、新規なる形態の液状であることを特徴とするケ
ーキ用起泡性油脂組成物に１」するものである。[Detailed Description of the Invention] [Industrial Application Field] The present invention provides a novel form of cake batter that can be used in the production of various types of young cakes such as sponge cakes and pound cakes to improve the foaming properties and dough stability of cake batters. This is a foaming oil and fat composition for cakes which is characterized by being liquid.
［従来の技術］
ケーキ用起泡剤として現在使用されているものの形状は
、一般的には、特公昭４５−２９４１１、特公昭４５−
２９４１２等に示されるように、ゲル状あるいはペース
ト状である。ゲル状あるいはペースト状起泡剤は繰作性
等の難点がある。[Prior Art] The shapes of foaming agents currently used for cakes are generally those specified in Japanese Patent Publication No. 45-29411;
As shown in No. 29412, etc., it is in the form of a gel or paste. Gel-like or paste-like foaming agents have drawbacks such as difficulty in repeatability.
この難点の解決のために粉末状も考えられ、開発されて
いる。（特公昭５０−４０７６４．特公昭５４−９５９
８７等）しかし、粉末状のものでは起泡力が低く、経日
安定性が悪い等の欠点を有している。In order to solve this difficulty, a powder form has also been considered and developed. (Special Public Interest Publication No. 50-40764. Special Public Interest Publication No. 54-959
87, etc.) However, powdered products have drawbacks such as low foaming power and poor stability over time.
ｐＪ、Ｋｒｏｇは、モノグリセリド（グリセリン脂肪酸
エステル）−水系の相図における分散相が起泡剤として
有用なことを確認している。 （ＡＡＣＣ−ＡＯＣ３
，Ｊｏｉｎｔ Ｍｅｅｔｉｎｇ）分散相中のモノグリ
セリドは最も起泡性を示すα結晶である。しかし、この
分散相を室温で安定に保つことは難しく、液状の起泡剤
は未だ開発されていない。pJ, Krog confirmed that the dispersed phase in the monoglyceride (glycerin fatty acid ester)-water system phase diagram is useful as a foaming agent. (AACC-AOC3
, Joint Meeting) Monoglycerides in the dispersed phase are α crystals that exhibit the most foaming properties. However, it is difficult to keep this dispersed phase stable at room temperature, and a liquid foaming agent has not yet been developed.
［発明が解決しようとする問題点］
粉末状起泡剤は、ゲル状あるいはペースト状起泡剤の難
点である操作等ではかなり満足いくものではある。しか
し、起泡の経日安定性等では満足するものではない。[Problems to be Solved by the Invention] Powdered foaming agents are quite satisfactory in handling, which is a problem with gel or paste foaming agents. However, the stability of foaming over time is not satisfactory.
−ａ的には起泡剤は、グリセリン脂肪酸エステルの起泡
性を主として利用されている。起泡性に最適なグリセリ
ン脂肪酸エステルは通常、構成脂肪がバルミチン酸、ス
テアリン酸を主にし、飽和脂肪酸が９５％以上で構成さ
れたもので、結晶構造がα型のものである。モノグリセ
リド（グリセリン脂肪酸エステル）は、溶融して冷却固
化した直後はα型であるが、短時間にβ型になる。α型
結晶構造のものは不安定である。-a In terms of foaming agents, the foaming properties of glycerin fatty acid esters are mainly utilized. Glycerin fatty acid esters that are most suitable for foaming properties usually have constituent fats mainly consisting of valmitic acid and stearic acid, 95% or more of saturated fatty acids, and have an α-type crystal structure. Immediately after monoglyceride (glycerin fatty acid ester) is melted, cooled, and solidified, it is in the α type, but it changes to the β type in a short time. Those with α-type crystal structure are unstable.
ゲル状起泡剤では、ソルビトール液中で安定なモノグリ
セリドのα型結晶を作らせている。粉末状起泡剤は、α
型結晶の不安定さゆえにゲル状起泡剤はどの起泡の経口
安定性が得られていないのが現状である。Gel-like foaming agents produce stable α-type monoglyceride crystals in sorbitol solution. Powdered foaming agent is α
Due to the instability of the crystal type, gel-like foaming agents currently do not have the oral stability of foaming.
本発明の目的は、操作性が改良され、更には起泡の経口
安定性も改良された、液状のケーキ用起泡性油脂組成物
を提供することにある。An object of the present invention is to provide a liquid foaming oil and fat composition for cakes, which has improved operability and further improved oral stability of foaming.
［問題点を解決するための手段］
本発明を概説すれば、本発明は液状のケーキ用起泡性油
脂組成物に１月する発明であって、Ｋｕｈｒｔの結合ク
リスタル（Ｊ、Ａｍ、Ｏｉｌ Ｃｈｅｍ、５ｏｃｙ
４立 ７２５（１９６３））を利用し、この１〜１５
重１部と油脂０〜５重量部をＨＬ Ｂ ｌ ０以上の親
水性界面活性剤０〜１０重量部を用いた水中分散液から
なる。[Means for Solving the Problems] To summarize the present invention, the present invention is directed to a liquid foaming oil and fat composition for cakes, which is based on Kuhrt's bonded crystal (J, Am, Oil Chem). ,5ocy
4 Tate 725 (1963)), these 1 to 15
It consists of an aqueous dispersion of 1 part by weight, 0 to 5 parts by weight of oil and fat, and 0 to 10 parts by weight of a hydrophilic surfactant having HL B l of 0 or higher.
親水性界面活性剤がポリグリセリン脂肪酸エステル、シ
ョ糖脂肪酸エステル、リゾレシチン、サポニンから選ば
れた工ないし２以上の化合物であることからなる。The hydrophilic surfactant is one or more compounds selected from polyglycerol fatty acid ester, sucrose fatty acid ester, lysolecithin, and saponin.
本発明は、操作性、更には起泡の経日安定性が良好な液
状のケーキ用起泡性油脂組成物を得るために種々研究し
た結果、グリセリン脂肪酸エステルとプロピレングリコ
ール脂肪酸エステルとの配合物いわゆる結合クリスタル
を水中に分散させることにより、結合クリスタルの水中
への分散性が良好となることを見出だした。また、水中
に分散させることにより、液状で起泡性が良好なケーキ
用起泡剤が得られることを見出だしたものである。As a result of various studies to obtain a liquid foaming oil and fat composition for cakes that has good operability and stable foaming stability over time, the present invention has developed a blend of glycerin fatty acid ester and propylene glycol fatty acid ester. It has been found that by dispersing so-called bonded crystals in water, the dispersibility of the bonded crystals in water can be improved. It has also been discovered that by dispersing it in water, a liquid foaming agent for cakes with good foaming properties can be obtained.
さらにＨＬＢ １０以上の親水性界面活性剤を配合する
ことにより、結合クリスタルの水中への分散性が良好と
なることを見出だした。また、コーン油、大豆油等の油
脂を合わせて水中に分散させても、液状で起泡性が良好
なケーキ用起泡剤が得られることを見出だしたものであ
る０本発明のケーキ用起泡剤は長期にわたって液状を保
ち、起泡性の低下もほとんど見られない、結合クリスタ
ルやその水中分散液がグリセリン脂肪酸エステル単独の
場合と異なり、長期間、起泡性の良好なα型結晶を安定
に保つことは、公知である。しかし、水中分散液はスラ
リー状またはペースト状であり、今日まで液状なものの
例はなく、また液状のケーキ用起泡剤が開発されたとい
う事実もない、′結合クリスタルとしては、グリセリン
脂肪酸エステルとプロピレングリコール脂肪酸エステル
の配合比はα型結晶の安定性から６／４〜４／６（重量
比）が適当である。結合クリスタルの量は、起泡性とい
う面からは多ければ多い程良いということになるが、多
すぎると液状にならずペースト状になることがら起泡性
油脂組成物全量に対して１〜１５重量部の範囲内の量が
適当である。親水性界面活性剤の量は、結合クリスタル
の分散という面からは多ければ多い程良いということに
なるが、多すぎると液状にならずペースト状になること
がら起泡性油脂組成物全量に対して０〜１０ｆｆｉ量部
の範凹円の量が適当である。Furthermore, it has been found that by blending a hydrophilic surfactant with an HLB of 10 or more, the dispersibility of the bonded crystals in water becomes better. Furthermore, it has been discovered that a liquid foaming agent for cakes having good foaming properties can be obtained even when oils and fats such as corn oil and soybean oil are combined and dispersed in water. The foaming agent remains in a liquid state for a long period of time, and there is almost no deterioration in foaming performance.Unlike when the bonded crystal or its water dispersion is a glycerin fatty acid ester alone, it is an α-type crystal that has good foaming performance for a long period of time. It is known to keep stable. However, the dispersion in water is in the form of a slurry or paste, and to date there have been no examples of liquid foaming agents, and there is no evidence that a liquid foaming agent for cakes has been developed. The appropriate blending ratio of propylene glycol fatty acid ester is 6/4 to 4/6 (weight ratio) in view of the stability of α-type crystals. From the viewpoint of foaming properties, the larger the amount of bound crystal, the better. However, if it is too large, it will not become liquid and will become paste-like, so it should be 1 to 15% based on the total amount of foaming oil and fat composition. Amounts within parts by weight are suitable. The larger the amount of hydrophilic surfactant, the better from the viewpoint of dispersing the bound crystals, but if it is too large, it will not become liquid and will become paste-like. Therefore, an amount of the range concave circle of 0 to 10 ffi is appropriate.
油脂は、必ずしも必要ではないが、起泡性油脂組成物全
量に対して０〜５重量部加えてもよい。The fat or oil is not necessarily required, but may be added in an amount of 0 to 5 parts by weight based on the total amount of the foamable fat or oil composition.
［実施例］
以下、本発明を実施例等により更に具体的に説明するが
、本発明はこれら実施例等に限定されるものではない。[Examples] Hereinafter, the present invention will be explained in more detail with reference to Examples, but the present invention is not limited to these Examples.
（実施例 １）
グリセリン脂肪酸エステル４部、プロピレングリコール
脂肪酸エステル６＃、ポリグリセリン脂肪酸エステル（
Ｄｅｃａｇｌｙｎ １−Ｓ：ＨＬＢ＝１２＞５部を水
８５部に溶解し、８０℃に加熱後強力に攪拌し冷却して
液状の製品とした。(Example 1) 4 parts of glycerin fatty acid ester, 6 parts of propylene glycol fatty acid ester, polyglycerin fatty acid ester (
Decaglyn 1-S:HLB=12>5 parts was dissolved in 85 parts of water, heated to 80°C, stirred vigorously, and cooled to obtain a liquid product.
この製品の外観および流動性は、６ケ月以上経過しても
製造直後と変わりなかった。The appearance and fluidity of this product remained unchanged after more than 6 months of manufacture.
（比較例 １）
グリセリン脂肪酸エステル１０部、Ｄｅｃａｇｌｙｎ
１−３６部、ソルビタン脂肪酸エステル（ニストール
１−３）４部、７０％ソルビトル液３０部、プロピレ
ングリコール５部、水４５部、エタノール５部を８０℃
に加熱混合溶解後、冷却してペースト状の製品とした。(Comparative Example 1) 10 parts of glycerin fatty acid ester, Decaglyn
1-36 parts, 4 parts of sorbitan fatty acid ester (Nistol 1-3), 30 parts of 70% sorbitol solution, 5 parts of propylene glycol, 45 parts of water, and 5 parts of ethanol at 80°C.
After heating, mixing and dissolving, the mixture was cooled to form a paste-like product.
（比較例 ２）
グリセリン脂肪酸エステル１４部、プロピレングリコー
ル脂肪酸エステル１９部、リゾレシチン８部、カゼイン
ナトリウム１０部、分解でん粉４９部を水に溶解分散後
、スプレードライで噴霧乾煙して粉末状の製品としな。(Comparative Example 2) 14 parts of glycerin fatty acid ester, 19 parts of propylene glycol fatty acid ester, 8 parts of lysolecithin, 10 parts of sodium caseinate, and 49 parts of decomposed starch were dissolved and dispersed in water, and then spray-dried and smoked to obtain a powdered product. Toshina.
（効果例）
上記各実験例、比較例で得た各踵製品を成人の割合で小
麦粉、砂糖、全卵、水と配合調整する。(Example of Effect) Each heel product obtained in each of the above experimental examples and comparative examples was blended with wheat flour, sugar, whole eggs, and water in adult proportions.
オールインミックス法で行い、愛工舎製ケンウッドミキ
サーを使用してバッターの調整を行った。The all-in mix method was used, and the batter was adjusted using a Kenwood mixer manufactured by Aikosha.
攪拌時間５分後のバッター比容積を測定し、１６０℃、
１０分焼成しケーキを得た。それらのケキの比容積をナ
タネ法により測定した。結果を表＝１に示す。The specific volume of the batter was measured after 5 minutes of stirring, and the temperature was 160°C.
A cake was obtained by baking for 10 minutes. The specific volume of these keels was measured by the rapeseed method. The results are shown in Table 1.
表−１
実施例 １、比較例 １．２共にケーキ表面は良好であ
り、ケーキ内相は均一であった。Table 1 In both Example 1 and Comparative Examples 1 and 2, the cake surface was good and the cake internal phase was uniform.
表−１の結果より、ケーキの製造において本発明品はペ
ースト状、粉末状の起泡剤と比較して良好な起泡効果を
有する事が明らかである。From the results shown in Table 1, it is clear that the product of the present invention has a better foaming effect in the manufacture of cakes than the foaming agents in the form of paste or powder.
表−２、−３に実施例 ｌ、比較例 １，２の１ケ月、
６ケ月後のバッター比容績、ケーキ比容積を示す。Tables 2 and 3 show Example 1 and Comparative Examples 1 and 2 for one month.
The batter specific volume and cake specific volume after 6 months are shown.
表−２（１ケ月後）
＊有効成分換算で５になるようにし、水の量を調整
表−３
（６ケ月後）
２ケ月を麦のデータ
表
２、−３の結果より、本発明品は長期にわたって起泡効
果が良好であることが明らかである。Table 2 (after 1 month) *Adjust the amount of water so that the active ingredient is 5 It is clear that the foaming effect is good over a long period of time.
図−１、−２に本発明品（実施例 ｌ）のホイップ時間
に対するバッター比容積、ケーキ比容積を示す。
図−１
ホイツフ１伺 （分）Figures 1 and 2 show the batter specific volume and cake specific volume with respect to the whipping time of the product of the present invention (Example 1). Figure-1 Hoitsuf 1 visit (minutes)
Claims (2)
０〜１００％）とプロピレングリ コール脂肪酸エステル（飽和脂肪酸含量が ５０〜１００％）の配合比が６／４〜４／ ６（ｗ／ｗ）である配合親油性界面活性剤１〜１５重量
部と油脂０〜５重量部とＨＬＢ １０以上の親水性界面活性剤０〜１０重量 部と水７５〜９９重量部から成る液状であ ることを特徴とするケーキ用起泡性油脂組 成物。(1) Glycerin fatty acid ester (saturated fatty acid content is 5
0 to 100%) and propylene glycol fatty acid ester (saturated fatty acid content 50 to 100%) in a blending ratio of 6/4 to 4/6 (w/w) of 1 to 15 parts by weight of a lipophilic surfactant; 1. A foaming oil and fat composition for cakes, which is in a liquid state and comprises 0 to 5 parts by weight of oil, 0 to 10 parts by weight of a hydrophilic surfactant having an HLB of 10 or more, and 75 to 99 parts by weight of water.
ル、ショ糖脂肪酸エステル、リゾ レシチン、サポニンから選ばれた１ないし ２以上の化合物である特許請求範囲１項記 載の液状であることを特徴とするケーキ用 起泡性油脂組成物。(2) A liquid cake according to claim 1, wherein the hydrophilic surfactant is one or more compounds selected from polyglycerol fatty acid ester, sucrose fatty acid ester, lysolecithin, and saponin. Foaming oil and fat compositions for use.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1046487A JPH02227019A (en) | 1989-03-01 | 1989-03-01 | Foamable composition of fats and oils for liquid cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1046487A JPH02227019A (en) | 1989-03-01 | 1989-03-01 | Foamable composition of fats and oils for liquid cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH02227019A true JPH02227019A (en) | 1990-09-10 |
Family
ID=12748568
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1046487A Pending JPH02227019A (en) | 1989-03-01 | 1989-03-01 | Foamable composition of fats and oils for liquid cake |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02227019A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2019047782A (en) * | 2017-09-07 | 2019-03-28 | ミヨシ油脂株式会社 | Emulsified oil and fat composition for bakery products and bakery product prepared therewith |
-
1989
- 1989-03-01 JP JP1046487A patent/JPH02227019A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2019047782A (en) * | 2017-09-07 | 2019-03-28 | ミヨシ油脂株式会社 | Emulsified oil and fat composition for bakery products and bakery product prepared therewith |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4178393A (en) | Method of preparing a monoglyceride dough additive | |
| US4826699A (en) | Method for the production of a powdered additive for use in preparing food products having a foamed structure | |
| CA1333020C (en) | Dry mix for microwave layer cake | |
| US3995069A (en) | Emulsifier systems | |
| KR940011564B1 (en) | Powdery compound emulisifier and its production | |
| JP3024428B2 (en) | Foamable emulsified fat composition | |
| US3479189A (en) | Baking auxiliary | |
| JPH0328168B2 (en) | ||
| JP3011438B2 (en) | Powdered fats and oils for cakes | |
| JPH02227019A (en) | Foamable composition of fats and oils for liquid cake | |
| JPS5959145A (en) | Emulsified oil or fat composition for cake | |
| JPH0530906A (en) | Preparation of powdery oil and fat | |
| JPS594094B2 (en) | Foaming oil and fat composition for cakes | |
| JPH11113478A (en) | Mix for sponge cake | |
| JPH0542899B2 (en) | ||
| JP2639550B2 (en) | Powder foaming agent | |
| JPH04354528A (en) | Foaming powdery emulsifier composition and production thereof | |
| JPS6125335B2 (en) | ||
| JPS63248433A (en) | Emulsified fat and oil improved in fluidity and production thereof | |
| KR100348552B1 (en) | Forming agent for cake | |
| JPH04299935A (en) | Powdered emulsifying agent composition and produciton thereof | |
| WO2020075688A1 (en) | Oil-in-water emulsion composition for foaming cake dough | |
| RU2048104C1 (en) | Polycomponent food addition and method of its production | |
| JP2001120225A (en) | Method for producing food composition | |
| JPH0741792A (en) | Powdery fat or oil |